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These cheeses are then nurtured for up to 18 months in special cellars with optimal conditions and cultures built up over time
A dry acidity balances the tropical fruit and a slight minerality leads into a long refreshing finish
the cheese that reaches the market is one month older
*The photo depicts a 3kg piece of Comté
Golden Cross Cheese Shop/Swiss These cheeses are then nurturedGolden Cross cheese is sweet, soft and delicately goaty and grassy, with an ice cream like texture. Kevin and Alison Blunt make Golden Cross from the milk of their own goats, which are fed only on pasture or hay (no silage for them!). The recipe is loosely based on the famous Sainte Maure goats milk log from France, but with a bloomy penicillium candidum coat and slightly firmer paste. The young cheese is rolled in ash, and then matured for a couple